Wash the sheep's hoof, boil water in the pot, pour in the sheep's hoof and cook for five minutes, then remove and wash. Prepare seasoning. Put oil (a little more) in the wok, pour in all seasonings and stir-fry until fragrant, then add sheep's hoof and stir-fry until fragrant, add soy sauce and stir-fry until fragrant, then add water (just over the sheep's hoof) and bring to a boil. Pour all the ingredients in the wok into the rice cooker together with the soup. After an hour and a half in soup/porridge mode, add radish and carrot. Cook for another half an hour, add coriander and take it out.